I mentioned yesterday that it’s COLD in Colorado right now. Good news is that it’s supposed to heat up over the next few days. Typical to Colorado, we fluctuate heavily in temperature. If you don’t like the weather today, just wait until tomorrow…. they say.
Just the same, when it gets cold outside, I think of a few things:
1. I love to curl up with my fireplace.
2. I really have to MAKE myself go to the gym.
3. I crave that warm comfort food that comes off of the stove or out of the crockpot. Steamy, warm soups, sauces, chilis, and stews…
In honor of our frigid temps, I decided to make a batch of one of the most flavorful dishes I’ve made in a long time… it has EIGHT different spices in it + chocolate, and it makes the most wonderful chili you’ll ever had.
Now, Cincinnati Chili is different from other chilis. It’s meant to be served over spaghetti, and covered with tasty toppings. You’re going to love this one, I promise.
Cincinnati Chili
INGREDIENTS
cooking spray
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 pounds extra lean ground beef
Kosher salt
1 6-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground pepper
Optional
Kidney beans, drained and rinsed
Whole Wheat Spaghetti, cooked
Kraft 2% Cheddar Cheese slices
Oyster crackers, for serving
INSTRUCTIONS
1. Spray a medium Dutch oven or heavy pot with cooking spray and heat it over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes.
2. In a small bowl, combine the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves.
3. Add the spices to the pot of onions and garlic. Cook, stirring, until fragrant.
4. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
5. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker.
6. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
7. Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and add toppings. Note: I added a slice of cheddar cheese to my bowl and microwaved it for 30 seconds until melted. The second day I ate it, I topped it with chopped raw onion as well.
Per 1/2 cup sauce + 1 oz. cooked whole-wheat thin spaghetti:
CAL 251; CARB 22g; FAT 10g; PROT 17g; FIB 3g; WW Points Plus: 6
Looks like good stick to your ribs comfy food! When I was a child we visited the States often and one of my father’s favorite stops was Skyline Chili in downtown Cinncinati Ohio. All 7 of us would go and absolutely devour the amazing chili concoction that to this day I am amazed my dad felt we had to experience. Although it seemed every where we travelled he insisted on experiencing the local culture and I am grateful for it now due to the memories and yet at the time McD’s would have made me happy too! I hope to give your version of chili a try and thank you for sharing it!
I actually have never been to Skyline… but I’ve heard of its legend! Maybe one day! Definitely let me know what you think if you try it.
I HOPE it heats up!!!
I’ll bring lots of warm clothes just in case.
Yum to comfort food. I can’t believe I still haven’t made chili yet this year!! I need to get on that when I get back from my trip. Can’t wait to see your pretty face!!
I’m sure you could leave that pesky meat out somehow! Sooooo looking forward to seeing you on Thurs, my dear! xoxo
I am so glad I found your blog!
My husband and I just moved to Colorado Springs last Monday and this weather is bi polar! Last week I had a tshrit and capris on and 2 days ago it was something like 11 degrees in the morning?! Ahh!
Welcome to Colorado! The weather is SOOO weird. Back and forth, but you’ll get used to it! You should link up with the Colorado bloggers on FB (https://www.facebook.com/groups/285861218174139/)
I live in the Cincinnati area and have eaten this style of chili for most of my life. If you want to eat out and have a quick meal, this is what you go for. You give the waitress your order and she’s back with your food, in less than two minutes. The one thing I don’t like about the local chili is, it gives me indigestion. I believe this is due to the amount of grease that it has in it. I’m pretty sure that they boil the meat and I also believe they use bull meat which both lend to it’s fine, gritty texture. The texture is another thing I don’t care for in the local chili. Now, I love the taste of Cincy chili, but I wanted to have it my way. I found a recipe that is very close to yours, it’s close, but not close enough to be right.
I make my chili in large batches and freeze about ten containers of it. I got a container out to make for dinner, tonight and started thinking about what the recipe was missing when, suddenly it dawned on me…PAPRIKA! I put two tablespoons of sweet paprika in, stirred and simmered for a few minutes and voila. It’s not exactly right, yet, but I know I’m on the right track.
One thing your recipe has in it that traditional Cincy chili doesn’t is, diced tomatoes. No big deal, just thought I’d point that out. Cincy chili it also somewhat watery. I usually add beef broth.
Now, one thing I can’t abide is that cheese you have on yours, that just ain’t right. Get some finely shredded cheddar and pile it generously on top, don’t let it melt. That’s how it’s served.
Thanks for posting the recipe and hopefully, more people will find out about the paprika. Btw, this is a greek dish.